Lots of textures, colors, flavors, nutrients and mouth-gasms going on here. Along with the delicious, tender baked squash, we’ve got our greens in the form of steamed broccoli. Finally, the true fabulousness of this recipe is the almond sauce. Holy crap, wherever you are, I need to tell you: it’s amazing. Make it. Let’s eat good food now, ‘kay? —EvE
SERVES 2 TO 4
BAKED BUTTERNUT SQUASH
1 small butternut squash
1 tbsp (14 g) coconut oil, melted
⅛ tsp Himalayan salt
½ tsp black pepper
1 tsp dried basil
1 tsp dried thyme
1 head broccoli
ALMOND SAUCE
2 tbsp (32 g) almond butter
1 tsp maple syrup
1 tsp tamari
1 tbsp (15 g) miso paste
1 tsp apple cider vinegar
⅛ tsp chipotle powder
1 clove garlic
3–4 tbsp (45–60 ml) water, or more as needed
¼ cup (18 g) chopped green onion, for topping
2 tsp (7 g) white sesame seeds, for topping
FOR THE SQUASH
Preheat the oven to 375°F (190°C).
Peel, deseed and cut the squash into ½-inch (1.3-cm) cubes; toss them with the melted coconut oil, salt, pepper and herbs. Spread on a baking sheet. Bake for 25 to 30 minutes, or until each piece is tender all the way through (test one with a fork).
Cut the broccoli into bite-size pieces and steam for 7 to 8 minutes, or until vibrantly green and slightly tender.
FOR THE ALMOND SAUCE
Blend all the sauce ingredients together until smooth, adding as much or as little water as you like.
Place the butternut squash and broccoli on a plate or in a bowl, drizzle with your sauce, and then sprinkle on green onion and sesame seeds.